Insalata di quinoa

Ingredienti

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste

Preparazione

1. 1

   Rinse the Quinoa: Start by rinsing the quinoa under cold water in a fine mesh strainer. This helps remove the saponins, which can give a bitter taste to the quinoa.

2. 2

   Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth or water. Bring to a boil, then reduce the heat and cover, simmering for about 15 minutes or until the quinoa is fluffy.

3. 3

   Prepare the Vegetables: While the quinoa is cooking, chop the cherry tomatoes, cucumber, bell pepper, and red onion. Place all the chopped vegetables in a large mixing bowl.

4. 4

   Add Cooked Quinoa: Once the quinoa is cooked, fluff it with a fork and allow it to cool slightly. Add the quinoa to the mixing bowl with the chopped vegetables.

5. 5

   Mix in Feta and Parsley: Add the crumbled feta cheese and chopped parsley to the bowl. This adds a delicious creaminess and fresh flavor to the salad.

6. 6

   Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper. This dressing will elevate the flavors of your salad.

7. 7

   Combine Everything: Drizzle the dressing over the quinoa and vegetable mixture. Gently toss everything together until well combined.

8. 8

   Chill and Serve: For best results, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.